Teflon.
Hmm.... Teflon really isn't that ideal - at least not if the entire peel was Teflon coated as the bottom side would very soon start to sluff off with the wear it'd take on the stone oven floor.

I dunno - to be honest I find a regular peel pretty much fits the bill. It sort of reminds me of the old saying... "If it ain't broke... don't fix it"

Humans have been baking breads using non-Teflon coated peels for decades upon decades - I don't see any reason to put more money in the pockets of DuPont.

Especially when there is so much question as to whether Teflon is actually cancer causing.

Thank goodness that it says at the top of the page that the prices are not valid, I would hope not. As for teflon, I threw all mine out when we had birds, looking up the stuff that it can do to them and you..........stainless or cast iron all the way here and now I can use utensils that don't melt.

Well, from what I understand the Teflon itself is very inert and very slick (no surprise). However, there are a couple of instances that we as consumers should be aware of.

1. Heating Teflon above ~500F. Apparently, when Teflon is heated above 500F (or somewhere around that) it begins to chemically break down and will release small quantities of toxic gases. The levels of these toxic gases are sufficient to be deadly to birds. Birds are much more sensitive to toxic gases and will show signs at much lower concentrations that would affect humans, hence the centuries long practice of having "canaries in the mine shaft" as an early detection system that toxic gases are present. But what does this do to humans? Well, from what I understand, the levels are clearly not deadly to humans, but there are reports that some may experience "flu-like" symptoms from these toxic by-products of Teflon disintegration.

BUT DO NOT PANIC. While food is in a teflon pan, the heat is transferred to food and the teflon doesn't generally get anywhere near the 500F limit. However, if you like to preheat the empty pan over high heat to sear or brown foods, you can get it over the 500F. Also, some people don't like to saute with a teflon pan over high heat for the same reasons. You probably shouldn't broil on a teflon pan for the same reasons.

So, as long as you take care to not have the empty teflon pan on the burner, the pan shouldn't produce the toxic gases that are so deadly to birds (and may not be great for us as well).

2. In the processing of teflon, there is a by-product that is toxic/carcinogenic. This is a concern in the MANUFACTURING of teflon in that the manufacturer has to deal with this toxic compound. The by-product in the finished teflon pan is NOT a concern though (although there has been a lot of hysteria in the press about it). Teflon apparently is gently heated in the final steps of manufacturing the teflon-coated pans to drive off this carcinogenic compound so that it is no longer there. Still, it does indicate that the companies that make teflon need to be responsible in handling its manufacturing.

At least this is what I remember from the ongoing discussion on teflon.

Heating a PTFE (Teflon is a brand name of PTFE) pan over 500 degrees F will release toxic gases that can be strong enough to kill birds.

Teflon pans should not be used for searing, high-heat stir-frying (think: wok), or be put in the oven.

Teflon is still perfectly safe for things like omlettes, pankakes, sautee's at normal heat levels, etc.

Myself, I own 1 non-stick pan and use it almost every day: my Le Creuset 8" omlette pan. It's my favorite tool in the kitchen, only challenged my my 12" cast-iron pan. The cast-iron is so shiny and black now, it's almost as good as non-stick, but gives a great sear.
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My $0.02.

I guess what still strikes me as odd is why humans are willing to put up with all the carcinogenic byproducts that are the result of Teflon coating. Whether or not they end up in the final product at sort of fades - whether or not companies like DuPont manufacture in a method that is sustainable for the planet (groan - sorry for the cliche) and the communities in which they manufacture.

But like much of anything being manufactured - it doesn't really affect the western world - as most things are manufactured in Asia. I spend a fair amount of time in Guangdong, China - and I see the first hand results of western companies using processes to that have toxic byproducts. What's worse is that people had been making crepes and using cast iron cookware for ages and ages - it boggles the mind to think that people are willing to put up with carcinogenic byproducts because they are too lazy or too inept to learn how to season and cure a cast iron pan properly... God forbid they actually learn how to cook with it without burning something.

Well, Luc, in my case it wasn't that I couldn't season a cast iron pan!!! I'd used only cast iron for frying for years. It was the WEIGHT of them - the older I get (still not SO old...!!!) the more heavy they seemed to become. And the new non-stick ones have lovely glass lids......
Apart from the two frying (now chefs) pans, everything I use is either enamelled cast iron or stainless steel. No - I lie - my bageutte forming thing is also non stick. And so far, unused.

I hear ya. I've often wondered about the whole weight issue. My father has used cast iron since we were kids and I always grew up with them - perhaps that's why the pans have lasted for 3 decades.

I wonder as he's gotten older (late 50's) if he still uses them on a daily basis. I imagine he does - as I can set my watch by the time he makes flour tortilla's every night on what is the cast iron burner cover from a wood burning stove that he grew up with in an adobe house.

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